A pistachio, parsley and lemon pistou adds a verdant vibrancy to this one-pot pasta soup. It’s hearty yet light, and all things comforting.
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Ingredients
- 4 tbsp extra-virgin olive oil, plus extra to drizzle
- 2 banana (echalion) shallots, sliced
- 3 garlic cloves, finely grated
- 1 swede (about 550g), peeled and cut into 1.5cm cubes
- 150g kale, leaves stripped, stems finely chopped
- 2 litres vegetable stock
- 1 bay leaf
- 40g raw shelled pistachios
- 20g parsley, chopped
- Finely grated zest and juice 1 lemon
- 200g ditaloni or similar dried pasta
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Method
- Heat 1 tbsp oil in a large saucepan or stock pot. Add the shallots with a pinch of salt and cook gently, over a medium heat, for 4 minutes until softening. Add 1 grated garlic clove, the swede and the kale stems. Cook, stirring, for a few minutes, then add the stock and bay. Bring to the boil, then simmer gently for 20 minutes.
- Meanwhile, make the pistou. Toast the nuts in a dry pan until they smell fragrant, then set aside to cool. Put the parsley, lemon zest and half the juice, 3 tbsp oil, plus a good pinch of salt and pepper in a small blender or food processor. Roughly chop the toasted nuts and add these too. Whizz to a coarse paste.
- Add the pasta to the pan of soup and cook for about the time on the pack instructions, adding the kale leaves for the final 3 minutes. Season the soup to taste, squeezing in the remaining lemon juice. Serve the soup topped with a spoonful of the pistou and a drizzle of oil.
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